Gluten-Free Dinner Rolls
Catching Up Over Gluten-Free Rolls
Alright, friend—pull up a chair because if you’ve ever felt personally victimized by sad, crumbly gluten-free bread (seriously, who hasn’t?), then these gluten-free dinner rolls just might redeem baked goods for you. I still remember the first time I tried making a batch for Thanksgiving—cue the disaster soundtrack, right? Except, after a few messes (and one batch that could double as paperweights), I finally cracked it. And when my mum-in-law, who’s not even gluten-free, asked for thirds…well, that’s when I did a little dance in the kitchen. A messy one.
Why You’ll Love This Recipe (Or at Least, I Do)
I make these whenever I’ve got friends coming who eat gluten-free, or (let’s be honest) when I run out of store-bought rolls and don’t want to mess with wheat flour. My niece straight up hoards these and sneaks leftovers in her backpack. Sometimes, I do wonder what the postal worker thinks when I’ve got a big, floury grin answering the door. Anyway, these rolls are actually fluffy inside—not the sad kind you end up picking apart and regret swallowing. Trust me, I’ve made those too. Oh, and bonus, they pretty much always vanish before anyone can ask if they’re homemade.
The Stuff You’ll Need (and What I Swap Out)
- 2 cups gluten-free all-purpose flour (I’m lazy and usually grab Bob’s Red Mill 1-to-1, but whatever’s on sale works. My aunt swears by King Arthur, though.)
- 1/3 cup tapioca starch (sometimes I use potato starch if that’s what’s left—risky, but it works)
- 2 teaspoons baking powder
- 1 teaspoon salt (sea salt or regular table, nobody’s judging)
- 2 tablespoons sugar (want to go wild? Honey also does the trick)
- 1 tablespoon instant yeast (the stuff in the packet works—I never bother proofing it unless I’m feeling extra cautious)
- 3/4 cup warm milk (dairy-free’s fine, I’ve used almond and even oat milk in a pinch)
- 2 tablespoons butter, melted (honestly, oil is okay, but butter is better)
- 2 eggs (when out of eggs, I tried that chia seed thing once; wouldn’t repeat it, but hey, live and learn)
- Optional: a sprinkle of herbs or shredded cheese (because why not?)
How I Make These (Give or Take a Step)
- Start by mixing together the flour, starch, baking powder, salt, sugar, and yeast in a big old bowl. No need to sift unless you like making extra dishes for yourself.
- In another bowl (or the teacup you just finished using, no judgment), whisk together the milk, melted butter, and eggs. Make sure the milk’s just warm enough—think “baby’s bath,” not “volcanic lava.”
- Pour the wet stuff into the dry and mix until you’ve got a thick, sticky dough. I use a spatula, but sometimes I just dig in with my hands. This is about where I sneak a taste (can’t help myself…eggs aside, it’s just so inviting).
- Dollop out—yes, dollop, not roll—the dough into a greased muffin tin. It never looks pretty at this stage; honestly, it reminds me of those weird clouds in old cartoons. Smooth them out a bit if you want to pretend you’re fancy, but it doesn’t matter for the final look.
- Cover with a clean towel (or, I’ve used an old tea towel, which works unless you care about flour stains), and let rise somewhere warm for about 35 to 45 minutes, until they’re puffy. Sometimes I sit them on top of my preheating oven to cheat the wait time.
- Bake at 375°F (that’s about 190°C if you’re across the pond) for 20-25 minutes. They should look golden brown and smell like heaven. If they need another minute or two, just go for it—I do.
- Let cool for at least ten minutes, or try to if you have more willpower than me. Tear one open and slather with way too much butter (mandatory, in my opinion).
What I’ve Figured Out (Probably)
- Don’t skip the extra starch; I tried going without once because I was out and just—ugh. Brick rolls. Not good.
- If you overbake, they get a bit dry. Nothing a little dunk in soup won’t fix though!
- I think they taste slightly better the next day, but my family disagrees and eats them immediately.
Variations I’ve Tried—Results May Vary
So, once I chucked some fresh rosemary in—big win. Another time I swapped the butter for coconut oil, which was…interesting. Not bad, just kind of odd. I once added diced jalapeño and cheese on a whim, and let’s just say people still talk about that attempt (mixed reviews). Oh, and I tried using a silicone muffin tray to see if it’d pop out cleaner—it actually did, so there’s that.
Kit You’ll (Probably) Need
- Muffin tin—but a regular brownie pan also works for cutting squares (not as cute, but hey, bread is bread)
- Mixing bowls—large and medium, or just reuse the one, if you don’t mind a bit of extra mess
- Spatula—though I’ve definitely resorted to a big wooden spoon before
No dough hook, no problem; this dough isn’t fussy like that. Seriously, once tried to use a fork. It worked, eventually…
How I Store ‘Em (If They Last)
Technically, you should store these in an airtight container for up to two days. But honestly, in my house, they don’t make it more than a day before everyone’s sneaking bites and there’s just crumbs left. If they dry out, I slice them up, toast them, and eat with jam for brekkie—pretty solid, actually.
How We Serve These Rolls (Because You Should, Too)
I always, always serve them warm with salted butter. If it’s winter, I like a bit of honey, too—just a drizzle. Sometimes we just pull them apart at the table, arguing over who gets the biggest one (hint: not me, I’m too slow). They’re also ace for sopping up gravy. Or soup. Or just eating solo, hiding in the kitchen after dinner—I’ve done it, not sorry.
Lessons From the Oven: My Pro Tips
- One time, I rushed the rise because I was hungry—it was a flop. Turns out, gluten-free flour needs a bit more patience. So, yeah, give it the full time.
- If the dough looks weird or thin before baking, don’t panic; it thickens up as it rises and bakes.
- Be generous with the grease in your tins. More than you think you need. Trust me, that’s a lesson I learned the hard (and sticky) way.
So, You’ve Got Questions?
- Can I freeze these?
Absolutely, mate! Just wrap ’em up after cooling and freeze; they taste alright after a quick toast or warm-through in the oven. - Is there a vegan version?
I’ve tried swapping the eggs with flaxseed ‘eggs’. It’s not the same, but it works well enough if you really need it. Butter sub’d for oil or vegan butter is just fine. - Can I shape these into buns?
I tried—emphasis on tried. The dough’s a sticky beast. Muffin tins or just blobs on a tray is honestly the stress-free way. - Why is my dough so sticky?
It’s supposed to be, weirdly enough! Resist the urge to add more flour, or they’ll be dry. It’ll come together as it rises. - Do I need a stand mixer?
Nah, a spatula or even a big spoon works. My neighbor uses a fork. Everyone gets by.
And, random side note: once I spilled half a cup of flour on the cat while making these. So if yours come out with a paw print, just know you’re part of the club.
Ingredients
- 2 cups gluten-free all-purpose flour blend
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup warm milk (dairy or non-dairy)
- 2 tablespoons unsalted butter, melted (plus more for brushing)
- 2 large eggs, room temperature
- 1 tablespoon olive oil
Instructions
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1In a small bowl, combine warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
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2In a large mixing bowl, whisk together gluten-free flour and salt. Create a well in the center.
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3Add the eggs, melted butter, olive oil, and the yeast mixture to the dry ingredients. Mix thoroughly until a smooth dough forms.
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4Divide the dough into 8 equal portions and shape into balls. Place in a greased baking dish, cover, and let rise in a warm place for 30 minutes.
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5Preheat oven to 375°F (190°C). Bake the rolls for 22-25 minutes or until golden brown. Brush with extra melted butter while warm and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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